All About Beer Magazine - Volume 36, Issue 1
March 1, 2015 By

The Brewers Association (BA) wants to bring beer—properly served and presented—to the table with a new “definitive beer and food course for culinary institutions, food establishments, beverage students and beer educators.”

“Culinary and hospitality education has long overlooked the intrinsic value that craft beer can provide in relation to food,” says chef BA culinary consultant Adam Dulye, who co-wrote the guide with BA craft beer program director Julia Herz. “Fuller-flavored craft-brewed beers are so versatile and have so many attributes when it comes to pairing.”
The 60-page manual, available for free on, is constructed as a five-day course with an introduction to craft beer, a guide on how to pair beer and food and instruction on how to pour and present beer at the table.